Chocolate Truffle Torte

 Chocolate Truffle Torte                                                                                                           

1 cup all-purpose flour

½ cup cocoa

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

8 eggs separated

1 ½- cups sugar

2 teaspoons vanilla 2/3 cup water

Truffle Filling

Whipped Cream Frosting

Grease 2 14x10x1 inch jelly roll pans, and line with wax paper; grease and flour wax paper. Set aside.

Sift the first 5 ingredients together; set aside.

Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Set aside. 

Beat egg yolks until thick and lemon colored; stir in vanilla. Add flour mixture alternately with water, beating at low speed of an electric mixer, beginning and ending with flour mixture.

Fold egg whites into batter. spread batter evenly into prepared pans. Bake at 375 degrees for 10 to 12 minutes or until a wooden pick inserted in the center comes out clean.                

When layers are done, immediately loosen from sides of pans, and turn out onto wire racks to dool. Peel off wax paper. When completely dool, cut each cake crosswise into3 strips of equal length.

Stack cake layers on serving plate, spreading Truffle Filling between layers.  Spread Whipped Cream Frosting on top and sides of cake, reserving 1 cup for piping.

Spoon reserved Whipped Cream Frosting into a decorating bag fitted with a large fluted tip no. 5 or 6B. Pipe frosting around top and border of cake. Chill until serving time. Yield 12 servings.

Truffle Filling:

1 ½ cups semisweet chocolate morsel

3 egg yolks

¼ cup plus 2 tablespoons butter cut into cubes

¼ cup plus 2 tablespoons sifted powdered sugar

3 tablespoons milk

Place chocolate morsels on top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove the container of chocolate from over boiling water. Set aside.

Beat egg yolks until thick and lemon colored. Gradually stir about ¼ of the hot melted chocolate into yolks; add to the remaining hot mixture, stirring constantly. Add butter and  powdered sugar; beat at medium speed of an electric mixer until butter melts and mix is smooth; cool.

Add milk to chocolate mixture; beat at high speed of an electric mixer until mixture is spreading consistency.

Yield: 1 ½ cups                                                                                                                                          

Whipped Cream Frosting

1 ½ cups whipping cream

3 tablespoons cocoa

¼ cup sifted powdered sugar

1 teaspoon vanilla extract

Combine all ingredients in a medium size mixing bowl; beat at high speed of an electric mixer until firm peaks form.

Yield: 3 cups